Choose the zucchini that are firm and fresh come Then cook them within a few days. Once soft, zucchini will be past their best.
¼ cup can reduced sodium chicken broth
1 tablespoon soy sauce
½ teaspoon cornstarch
1 pound medium size zucchini
½ teaspoon sugar
¼ teaspoon red pepper flakes
3 Green onions
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons vegetable oil
Salt to taste
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In a bowl, combine broth, cornstarch, soy sauce, Pepper flakes and sugar; set aside. Cut zucchini into to by ½ inch lengths. Cut White and green parts of onions into 2 inch lengths.
In a large skillet or wok, heat oil over high heat. Include the zucchini and stir-fry until just crisp tender, about three minutes. Add the onions and water chestnuts to the zucchini; stir-fry one more minute.
Stir the broth mixture into the zucchini; Bring it to a boil, stirring constantly. Season the mixture with salt.
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